I found this recipe on the web in 1997, I believe. After a couple
years of not keeping track of where I found things (newbie), I traced
most of my recipes to their sources. This one, no joy. So my name's
on it just so you know where YOU got it. I only wish I could put
something this delicious together!


* Exported from MasterCook *

Mahogany Chicken Wings

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers/Dips Poultry
Signature Dishes Snacks-Savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
1/4 cup plum sauce
1/2 cup soy sauce
1/4 cup saki (rice wine)
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon garlic -- finely minced
1 bunch green onions -- finely minced
5 pounds chicken wings

Combine all ingredients except chicken. Bring to a boil, lower heat,
and cook for an additional 5-10 minutes. Cool.

Cut wings at joints, forming "drummies," "sticks," and "tips". Discard
tips, or save for making soup stock.

Place wings in a container for marinating (Zip-Loc bags work great for
this), then cover with sauce. Refrigerate at least overnight, up to
two days. Turn occasionally.

Line two large jelly roll pans with parchment paper to minimize
sticking. Preheat oven to 375°F.

Place individual chicken pieces on pans and bake, uncovered, for 20
minutes. Remove liquified chicken fat and juices from pan. Turn
chicken pieces and baste with marinating sauce.

Bake another 20 minutes, turn chicken and baste. Repeat twice more,
watching carefully during the last baking cycle, so the sauce doesn't
burn.

Serve hot or cold.

Yield: 5 dozen

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